Sourdough Cornbread and Stuffing Recipes

Sourdough cornbread is a favorite in our home. My favorite of all-time sourdough cornbread is using the fermented corn I make during the summer! Mix that twang with the twang of the sourdough and you have a unique sourdough cornbread!

Even though sourdough cornbread stuffing is made with my sourdough cornbread, you can use any type of cornbread that you make. I will include my sourdough recipe but feel free to use any you have. Also, included the cornbread stuffing recipe without the sourdough.

Welcome to another blog hop post with some awesome ladies! Please read through this post and in the end please see links to the others who have made, I promise, very awesome dishes for Thanksgiving or any time of the year!

Sourdough Cornbread Ingredients

Sourdough Cornbread Instructions

1. Hand mix all, just until mixed, in one bowl
2. Don’t overbeat, the batter will be lumpy
3. Greased 9-inch pan or use a silicone mat and only grease the sides of the pan
4. Bake in a preheated oven 350 degrees
5. Approximately, 25-40 minutes or until lightly brown (don’t overbake)
6. The internal temperature should be 185 degrees Fahrenheit

Do you like buttermilk and would like to try making it 2 ways? Check out my raw milk series on YouTube to make your own butter and buttermilk today! Click the YouTube icon below to watch the tutorial!

• YouTube

How about using fermented corn? Yes, fermented corn. I have a video tutorial on that too! Click the YouTube icon below to watch the tutorial!

• YouTube

I usually bake and eat half the cornbread on day one. Then the next day I use the other half of the cornbread to make the cornbread stuffing. Since it’s just the two of us, we are able to use all the cornbread with no waste.

Non-Sourdough Cornbread Recipe

• 1 cup cornmeal(120 grams) (See below if using dried fermented corn)
• 3/4 cup all-purpose flour-organic-unbleached (94 grams)
• 2 tablespoons sugar in the raw or organic-unrefined
• 1 tablespoon baking powder (14 grams)
• 1/2 teaspoon salt (3 grams)
• 2 eggs-room temperature, slightly beaten
• 3/4 cup buttermilk (180 grams)
• 1/3 cup melted and cooled butter, Ghee or oil of your choice (76 grams)

Non-Sourdough Cornbread Baking Instructions

1. Hand mix all, just until mixed, in one bowl
2. Don’t overbeat, the batter will be lumpy
3. Greased 8-inch pan
4. Bake in a preheated oven 350 degrees
5. Approximately, 25-40 minutes or until lightly brown (don’t overbake)
6. The internal temperature should be 185 degrees Fahrenheit

NOTE: If using dried fermented corn, I usually use a 1/2 a cup of the dried fermented corn and a 1/2 cup of regular ground cornmeal.

How to Dry Cornbread for Stuffing

Cornbread should be dried for a day before making the stuffing. I usually wait until we are done eating our dinner to prepare the rest of the cornbread.

Using the same cast iron pan that the cornbread was baked in; crumble the cornbread into pieces and cover with a flour sack or cotton tea cloth. Place this in a cold over or place where air, bugs, or fur babies won’t get to it. Overnight should do it. Make sure not to use plastic, it’ll cause more moisture.

Sourdough Cornbread Stuffing Ingredients

• 1 stalk of fresh celery-diced very small (optional-dried celery to taste)
• 1/2 cup onion-diced very small
• 1/4 cup butter or Ghee
• 1/2 pan of crumbled cornbread-dried (approximately 2-3 cups)
• 1 teaspoon salt
• Pepper to taste
• Dried or fresh sage (dried-1/2 teaspoon-fresh 1 teaspoon)
• 1/2 teaspoon dried thyme (optional)
• 1 egg at room temperature
• Broth or liquid (approximately 1-2 cups)

Stuffing Instructions

1. Heat oven to 325 degrees
2. Grease a 9-inch pan (if not stuffing a bird)
3. Sauté the celery, onion, and butter on low until tender (don’t brown)
4. Add the rest of the ingredients
5. Mix until incorporated (don’t make a mush)
6. Place in pan and bake for 25 minutes-cover with lid, wax paper, and foil

Stuffing in a Pumpkin

• Put the mixed stuffing in a cleaned-out pumpkin
• Save the seeds for roasting
• Place the pumpkin lid on or use wax paper then foil to cover the stuffing on the top of the pumpkin
• Bake for 45-60 minutes or until tender

Cornbread Croutons

Use extra pieces of dried cornbread to make croutons and or breadcrumbs

• The size of the cubes should be 1/2 inch to 1 inch in size
• Melt 1-1-1/4 cup butter
• Add 1-2 teaspoons Italian seasoning or seasoning of choice to butter-stir well
• Pour butter mix over 6-8 cups of cubed cornbread
• Toss the coating and mix well into the cubes
• Place on a cookie sheet and bake in a 250-degree oven until dry and crispy (approximately 1-1/2 to 2 hours)
• Stir several times during the time in the oven

To make breadcrumbs, crush with a rolling pin and use in meatloaf!

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Whether making sourdough or regular cornbread, the end result for cornbread stuffing is awesome. Please visit each of the bloggers listed below and share and comment as much as possible to expose all their hard work to others!

Rice Pilaf by Essentially Handmade | Bacon Parmesan Brussels Sprouts by Vintage Kitchen Vixen | Herbed Garlic Mashed Potatoes by The Bluebonnet Homestead

Buttery Scalloped Corn by Hearty Sol | Sourdough Cornbread Stuffing by Farmhouse Basic Collection | Bordeaux Mushrooms by Our Amyable Farmhouse

Sweet Potato Stackers by Our Future Homestead | Easy Homemade Cranberry Sauce by Our Gabled Home | Homemade Buttery Dinner Rolls by St. Martha’s Lens

Gluten-Free Gravy by Life on Leetown | Rustic Dressing with Giblet Gravy by Homegrown Hopes